Autumn Harvest Stuffed Portobello Mushrooms Recipe

Introduction

These Autumn Harvest Stuffed Portobello Mushrooms are a flavorful and nutritious meal perfect for cozy fall evenings. Packed with quinoa, butternut squash, cranberries, and walnuts, they combine savory and sweet in a delightful stuffed mushroom dish.

Ingredients

• 4 large portobello mushrooms
• 1 cup quinoa
• 1 cup butternut squash, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese, grated
• Salt and pepper, to taste
• 2 cups vegetable broth or water

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: Clean the portobello mushrooms by removing the stems and scraping out the gills. Brush each mushroom with olive oil and season with salt and pepper.
3. Step 3: Rinse the quinoa and cook it in vegetable broth or water until fluffy, about 15 minutes. Remove from heat and set aside.
4. Step 4: In a skillet, sauté the diced butternut squash in olive oil over medium heat until tender. Add minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
5. Step 5: Combine the cooked quinoa, sautéed squash mixture, dried cranberries, and chopped walnuts in a bowl. Mix well to combine all the flavors.
6. Step 6: Spoon the quinoa mixture evenly into the prepared mushroom caps. Sprinkle grated parmesan cheese on top of each stuffed mushroom.
7. Step 7: Place the stuffed mushrooms on the lined baking sheet and bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese is golden and melted.

Tips & Variations

• For a vegan option, omit the parmesan cheese or substitute with a plant-based cheese alternative.
• Try adding chopped fresh parsley or sage to the filling for extra herbaceous flavor.
• You can substitute walnuts with pecans or almonds for varied texture.
• If you prefer a spicier note, add a pinch of red pepper flakes when sautéing the squash.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10-15 minutes until heated through, or microwave for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the quinoa filling and clean the mushrooms in advance. Store them separately in the refrigerator and assemble just before baking for the best texture.

Can I use other types of mushrooms?

Portobello mushrooms are ideal because of their size and sturdiness, but large cremini or large white mushrooms can be used as alternatives, though the baking time may be shorter due to their smaller size.

Autumn Harvest Stuffed Portobello Mushrooms Recipe

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4.7 from 115 reviews

This Autumn Harvest Stuffed Portobello Mushrooms recipe is a flavorful and hearty vegetarian dish featuring large portobello mushroom caps filled with a savory mixture of quinoa, roasted butternut squash, dried cranberries, walnuts, garlic, and thyme. Topped with melted parmesan cheese, these baked mushrooms make a perfect seasonal appetizer or main course that celebrates the flavors of fall.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms

• 4 large portobello mushrooms

Quinoa Mixture

• 1 cup quinoa
• 1 cup butternut squash, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• 2 cups vegetable broth or water

Topping and Seasoning

• 1/2 cup parmesan cheese, grated
• Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the stuffed mushrooms.
2. Prepare Mushrooms: Clean the portobello mushrooms by removing the stems and scraping out the gills. Brush both sides with olive oil and season with salt and pepper.
3. Cook Quinoa: Rinse the quinoa under cold water. In a pot, cook the quinoa in vegetable broth or water until fluffy, about 15 minutes. Drain any excess liquid.
4. Sauté Butternut Squash: In a skillet, heat olive oil over medium heat and sauté the diced butternut squash until tender, approximately 5-7 minutes. Add minced garlic and fresh thyme leaves, cooking for another 1-2 minutes until fragrant.
5. Mix Filling: In a bowl, combine the cooked quinoa, sautéed butternut squash mixture, dried cranberries, and chopped walnuts. Mix well to evenly distribute the ingredients.
6. Stuff Mushrooms: Spoon the quinoa mixture into each portobello mushroom cap, pressing down gently. Sprinkle grated parmesan cheese evenly over the stuffed mushrooms.
7. Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese has melted and turned golden brown.

Notes

• For a nuttier quinoa flavor, toast the quinoa in a dry skillet for 2-3 minutes before cooking.
• You can substitute walnuts with pecans or almonds according to preference or allergies.
• To make this dish vegan, omit the parmesan cheese or replace it with a plant-based cheese alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with a side salad or roasted vegetables for a complete meal.

Keywords: stuffed portobello mushrooms, quinoa, butternut squash, autumn recipe, vegetarian, baked mushrooms, fall flavors, healthy main dish